Serve as a snack with a cocktail or serve at the end of a meal.
Bacon & Tomato Skin White Chocolate Bark
Ingredients
- 200 g Eskort Rindless Streaky Bacon
- 4 cups white chocolate
- ¼ castor sugar
- 2 tbs glucose
- 4 large tomatoes
- 1 tbs pink salt
Method
- Preheat the oven to 150°C.
- Fry the bacon until crispy in a large frying pan over high heat.
- Add castor sugar and fry until caramelised.
- Boil a pot of water over a high heat.
- Slice an ‘X’ into the bottom of each tomato and boil for ten seconds. Remove from the water, place into ice water and remove the skins.
- Place the tomato skins onto an oven pan lined with baking paper and bake for 15 minutes.
- Keep the pot of water you used for the tomatoes boiling and place a mixing bowl over the pot to create a double boiler.
- Add the white chocolate and allow to slowly melt. Do not stir the chocolate a lot.
- Place the glucose into a small saucepan and heat until it starts to boil.
- Wait one minute before pouring the glucose into white chocolate stir well.
- Cut the bacon into small pieces.
- Pour the white chocolate onto baking paper and sprinkle over the bacon, tomato skins and pink salt.
Serve
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